Penne with No-Cook Tomato Sauce and Mozzarella
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 573 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 5 grams
- Sugar
- 7 grams
- Protein
- 15 grams
- Total: 40 min
- Active: 20 min
Ingredients
Kosher salt
1 1/2 pounds beefsteak, heirloom or Campari tomatoes, chopped
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 clove garlic, smashed
1 sprig basil, torn in half, plus 1/2 cup basil leaves, roughly chopped
1/4 teaspoon dried oregano
Freshly ground pepper
10 ounces penne
3/4 cup pearl-size mozzarella balls, drained (about 4 ounces)
Red pepper flakes, for topping (optional)
Directions
- Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
- Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
- Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.